It's making what consumers want to buy, not making them buy what you want to sell, asserts John Stanton, professor of food marketing at Saint Joseph's University, Philadelphia and contributing editor to FoodProcessing.com.
Food Marketing, Innovation and NPD
In a nod to vegetarians - and a move that will also please the low carbers - who feel an afterthought at BBQs, UK supermarket chain Tesco has launched a new prepared vegetables BBQ range featuring cauliflower steaks and Portobello mushroom steaks.
Why are the top 100 FMCG or CPG brands [in the US] underperforming in most of the categories in which they operate? Lots of reasons, many beyond their control, says Dr Kurt Jetta, founder of TABS Analytics. But some the wounds are self-inflicted, he argues: “We are holding ourselves back with flawed industry paradigms and self-defeating behaviours.” [An article aimed at the US FMCG sector, but with global relevance. Ed]
Food-brands-with-a-cause will increasingly resonate with consumers, and food waste is now a major concern and cause. With this in mind, two British entrepreneurs have launched ' a food business that makes snacks from surplus produce that would otherwise be thrown away for being too big, too small, too ugly, or simply too abundant.
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